Description
This simple whipped tofu is ready in 5 minutes or less. Delicious, creamy, and so versatile. It might just be your new favourite bean spread!
Ingredients
Units
Scale
- 300 g firm tofu (can use softer tofu for a looser whipped tofu)
- 1 tbsp lemon juice
- 1 1/2 tsp apple cider vinegar
- 1 tsp nutritional yeast
- 1/2 tsp salt
- 4 - 6 tbsp soy milk (as needed to blend, omit if using softer tofu)
*All the ingredients for this recipe are from our pantry and freezer tips!
Instructions
- Drain any excess liquid in the package your tofu came in but there is no need to press the tofu itself.
- Break the tofu into rough pieces with your hands and add it to a blender.
- Add the lemon juice, apple cider vinegar, nutritional yeast and salt. If using firm tofu add at least 3 tablespoons of soy milk to help it blend.
- Blend the tofu until smooth, adding more milk as needed to reach your desired whipped consistency.
- Feel free to add extra flavourings like garlic, fresh herbs or chillies.
- Refrigerate in an airtight container for 3 - 4 days.
- Serve slathered on toast, as a dip for crackers, or in any way you would use another bean dip like hummus.
Notes
Approximate Cost: This recipe costs me $1.80 - $2.30 Canadian using tofu purchased from my wholesale store (using a fresh lemon adds about 50 cents to my recipe cost vs lemon juice from concentrate). My cost is closer to $3.60 using tofu purchased from my local grocery store.
You can also consider boosting up the flavour (and colour) with roasted red peppers, sun-dried tomatoes, boiled peas or edamame etc!
- Prep Time: 5 minutes
- Category: Sauces & Dips
- Method: Blender
- Cuisine: Asian